Description
Finger food that’s great for cocktail parties. Succulent and lip smacking!
Ingredients
- ½ pounds Boneless, Skinless Chicken, Cut Into Small Chunks
- ¼ cups Yogurt
- 2 Tablespoons Fresh Grated Ginger
- 4 cloves Garlic, Peeled
- 8 pieces Basil Leaves
- 2 whole Red Bell Peppers, Stem And Seeds Removed, Cut Into Bite-size Chunks, Divided Use
- 1 whole Large Egg
- 5 Tablespoons Water
- ½ cups Bread Crumbs
- 4 Tablespoons Corn Flour
- ¼ cups Shredded Cheese – I Used Parmesan, Use Your Preferred Type Or Skip
- 2 teaspoons Red Chili Flakes
- 2 teaspoons Salt As Per Taste
- ¼ cups Oil
- 2 Tablespoons Lemon Juice
- 1 whole Avocado
Preparation
Into a food processor, add chicken, yogurt, ginger, garlic, basil leaves, ½ cup bell peppers, egg and water. Use the chopping blade and pulse/churn to make a smooth and thick almost dough like batter.
In a large bowl, add the chicken mixture, bread crumbs, corn flour, Parmesan cheese, chili flakes and salt and give it a good mix to combine everything. Once the mixture is well combined, make small (palm-sized) patties and set them on a platter. (Makes 15 patties)
Heat a large non-stick pan over medium high heat. Dab the remaining red bell pepper with some oil and roast them in the pan until they have brown marks on them (takes 3-4 minutes). Remove from heat and allow them to cool in a bowl.
In the same non-stick pan, add some more oil and sauté the already made patties till they are dark brown in color and chicken is evenly cooked on all sides. Then add the lemon juice and continue cooking for 5 minutes longer.
Peel, pit and cut the avocado into long strips. (Do this step just before serving as avocado will turn brown very quickly due to high iron content).
Serve the tikkas along with roasted peppers and avocado.
